Some Chicharróns.....and shrimp

cowgirl · Sep 20, 2012

I had some pork skin in my freezer and found the time to fry it up.

These were from the butcher, not my pigs..

boiled them for about 45 minutes to render any fat...I wanted them to be fluffy.

used a spoon to scrape off any excess fat or meat..

dried in the oven overnight on the lowest setting...

ended up with about a sandwich baggie full.
heated some oil....

fried til puffy then sprinkled with salt...

they cooked fast...

my supper

sprinkled with SM Season All...

then drizzled with Cholula chili lime...

it was pretty tasty!! :becky:

I had to try an experiment.

I crushed some of the dried uncooked chicharron, and coated some shrimp..then fried til puffy.

These were insanely good. :becky:

Thanks for looking!

charray · Sep 20, 2012

Unbelievable shrimp - what a great idea

Phubar · Sep 20, 2012

Oooh yeah.....that's Jeaniusz right there!

Clayfish · Sep 20, 2012

Inspired thinking! Phubar has the right word Jeaniusz!

MisterChrister · Sep 20, 2012

Like latino shrimp tempura, what a great idea! Slow down with all the good ideas, I can't keep up!

SmokeFan · Sep 20, 2012

WOW, that looks good! That's a wicked creative idea with the shrimp! Nice pics too!

cameraman · Sep 20, 2012

Mmmm porkyshrimpylisciousness.

Norm · Sep 20, 2012

Looks really good Jeanie!

Love how you are always giving us new ideas, thanks!

Teamfour · Sep 20, 2012

That shrimp looks amazing!

PatAttack · Sep 20, 2012

I've been calling you Jeanius for a while now. Glad these guys are finally catching on.:thumb:

That is an Einstein move with the pork skin coated skrimps. Maaavelous, Daaaling!:hug:

bluetang · Sep 20, 2012

Crazy good! Def will be frying some shrimp and more up like that:thumb:

Grabnabber · Sep 20, 2012

That's pretty cool- and thanks for showing the process! :thumb:

Johnny_Crunch · Sep 20, 2012

I love it!

J_Don · Sep 20, 2012

Sooner or later I will learn not to open your threads when I get to work in the morning. Now I'm drooling and all I have right now is a Jimmy Dean Croissant and a little ole ham sandwich for lunch. It's going to be an awful long day. :becky:

Phubar · Sep 20, 2012

PatAttack said:
I've been calling you Jeanius for a while now. Glad these guys are finally catching on.:thumb:

That is an Einstein move with the pork skin coated skrimps. Maaavelous, Daaaling!:hug:

LOL!
You stole that from me Pat.

...and it's Jeaniusz BTW.:becky:
She also goes by the name of Doc.J.:thumb:

Shooter1 · Sep 20, 2012

Boom! knocked it out of the park. Excellent!

Fatback Joe · Sep 20, 2012

Farking awesome.

Fantastic idea!!

Big George's BBQ · Sep 20, 2012

One word GENIUS :clap2::clap2::clap2::clap2::clap2:

Arlin_MacRae · Sep 20, 2012

Very nice, Miss Jean!
Question: how much oil is in your Dutch oven? Is there just enough to cover the bottom or did you deep-fry those skins? Can't quite tell.
As usual, you inspire us with your creativity!

Arlin

Sunra · Sep 20, 2012

Very Creative! Love the idea of the breaded shrimp.

Some Chicharróns.....and shrimp

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